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1
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
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2
To make the oat flour, place 1 3/4 cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 1/4 cups oat flour back into the processor. Reserve any remaining flour for another use. Add all-purpose flour, sugar, and baking powder to the processor. Pulse briefly to combine.
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3
Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the hazelnuts to the processor and pulse to mix. Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and pulse quickly until just mixed.
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4
Turn the mixture out onto a generously floured surface. Sprinkle nectarine pieces over the dough. Lightly dust your hands with flour and gently knead to mix in the nectarine, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1 1/4 inches high. Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.
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5
Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.
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6
Arrange the scones on the prepared baking sheets. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.
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7
Bake for 15-18 minutes, or until the surface of the scones crack and are golden brown, rotating pans halfway through baking. Cool on the tray or on a cooling rack. Serve.
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8
(Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)
